Pecan Pie Cheesecake Fudge

Starting with a salty crunchy crust made with saltines, then a layer of pecan pie filling and if that’s not enough a cheesecake fudge on top sprinkled with chopped pecans. A must have for the holiday dessert table, bake sale or as a gift!Thank you Lady Behind the Curtain

For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
1 - 3.4 ounce instant cheesecake (or vanilla) pudding mix, DRY
1 cup pecans, chopped

• Preheat oven to 425 degrees.
• Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
• Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
• In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
• Make sure the sugar mixture is at a COMPLETE BOIL before cooking for 2 minutes.
• Remove from heat and stir in the sweetened condensed milk
• Slowly pour over crackers.
• Use a spatula to make sure all the crackers are covered.
• Bake 10 minutes.
• Set aside and make fudge topping.
• In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix
• Heat until melted and smooth.
• Add the marshmallow and stir until melted and smooth.
• Pour hot fudge over filling. 
• Smooth using an off set spatula.
• Sprinkle on pecans, press down with the palm of your hand.
• Refrigerate until set (at least 2 hours or overnight).
• Remove from refrigerator.
• Carefully remove foil making sure to get all the pieces and cut into small squares.
• Store at room temperature.